Adapted from 'Sinfully Vegan' by Lois Dieterly. This recipe is not vegan, but uses goat cheese in place of cream cheese. I've made several variations on this theme, such as minty chocolate chip and pumpkin cheesecake. Whenever I run into an ingredient that I avoid, I just substitute, making sure that the consistency of the final product is similar.

Ingredients:

Crust:

1/2 cup maple syrup [or substitute BTD compliant sweetener]

1/4 cup walnut oil

1-3/4 cups spelt flour

1/2 teaspoon vanilla

Filling:

32 ounces goat cheese

1 box (12 ounces) firm silken tofu

3/4 cup granulated sweetener (or 1/2 cup agave nectar)

1 teaspoon vanilla

1/3 cup white spelt flour

Topping:

1/2 box (6 ounces) firm silken tofu

1 tablespoon walnut oil

1-1/2 teaspoons lemon juice

1/4 teaspoon sea salt

1/2 cup granulated sweetener

3/4 teaspoon vanilla

How to make it:

Preheat oven to 375 degrees F.

Coat a 9-inch spring form pan with nonstick cooking spray.

Crust:

Combine all crust ingredients into a small bowl or food processor and mix thoroughly.

Press into the bottom of the prepared spring form pan. Prick with a fork and bake for 10 minutes.

Remove from oven, reduce heat to 350 deg F and set crust to the side.

Filling:

Combine the goat cheese with the tofu in a food processor until smooth, scraping down sides when necessary.

Add the granulated sweetener and blend until smooth. Add the flour and vanilla, blend, and pour into prepared crust.

Place on top rack of oven, and place a shallow pan with water on the lower rack of oven.

Bake for 50 minutes.

Topping:

While cheesecake is baking, process tofu until smooth. Add the remaining ingredients and blend.

After 50 minutes, pull cheesecake out of oven and spread on topping.

Bake for an additional 10 minutes.

Turn the oven off, but leave the cheesecake in the oven for an additional hour.